These cinnamon buns can be completely prepped the night before and then all you have to do is bake them off in the morning, for a delightful treat! They are truly, simple enough for even those who are frightened by homemade dough. This is a recipe that I adapted from Chatelaine Magazine.

This was my first time that I had made this recipe and the buns turned out perfectly and the dough was an absolute dream to work with.



Ingredients

Dough

2 1/4 tsp       active dry yeast

1/3 cup          warm water

1/2 cup          warm almond milk (original unsweetened) – feel free to substitute for any kind of milk you have on hand

1/4 cup          melted butter

2                      egg yolks

2 3/4 cups    all-purpose flour

1/4 cup          granulated sugar

1 tsp               salt

Filling

1/2 cup         butter, at room temperature

1/2 cup         brown sugar

3 tbsp           ground cinnamon

2 tsp             ground ginger

1/3 cup          roughly chopped nuts (pecans and/or walnuts)

Glaze

1 cup            icing sugar

4 tsp            almond milk (original, unsweetened)

Instructions

The easiest way to make this recipe is by using a stand mixer with the dough attachment but you can also do everything by hand. I’ll include both ways below!

Stand mixer:

In the bowl of your stand mixer fitted with the dough attachment, combine yeast and warm water. Stir and then set aside until they become frothy, about 10 minutes. Add warm milk, 1/4 cup of melted butter and egg yolks, beat until combined.  Add flour and granulated sugar and salt, beat slowly to combine flour, and then on medium until dough is smooth and pulls away from the bottom and sides of bowl. Transfer to a lightly oiled bowl and cover loosely with a tea towel. Let rest until dough has doubled in size, about an hour.

By hand:

In a bowl, combine yeast and warm water. Stir and then set aside until they become frothy, about 10 minutes. Add warm milk, 1/4 cup of melted butter and egg yolks, stir with a wooden spoon until combined. Add flour and granulated sugar and salt, slowly to combine flour, and then stir until the dough starts to come together. Flip dough onto a floured counter space and kneed until dough is smooth. Transfer to a lightly oiled bowl and cover loosely with a tea towel. Let rest until dough has doubled in size, about an hour.

If you’re baking your buns off right away, preheat your oven to 325°F. If you’re making your buns ahead of time, preheat oven when you’re ready to bake your buns off.

Stir 1/2 cup butter, brown sugar, cinnamon, ginger and nuts until combined, in a small bowl.

Roll out prepared dough on a lightly floured surface into a large rectangle (18×20-in.) Spread butter mixture evenly over the dough to the edges. With the long edge facing you, tightly roll up dough, this is how you achieve the beautiful spiral of the cinnamon bun. Cut crosswise into 12 even portions. Arrange each roll, cut side down, in a lightly greased 9×13-in baking dish. Cover with a tea towel, and let rest again, your buns will rise until doubled. You can let them rise anywhere from one hour to overnight.

Once your buns have doubled, bake until golden, about 30 minutes. Let stand 10 minutes. Whisk 1 cup icing sugar with 4 tsp almond milk in a small bowl. Drizzle over warm buns.

Bon Appétit!

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